Ingredients

• 1/4 (800g) seedless watermelon
• 1 small lemon, halved
• 1 Lebanese cucumber, thinly sliced
• 4 radishes, trimmed, thinly sliced
• 2 green onions, trimmed, thinly sliced
• 1 cup fresh flat-leaf parsley leaves
• 1/2 cup fresh mint leaves, large leaves torn
• 1/2 x 120g packet smoked paprika chickpea crackers
• 1/4 cup pistachio kernels, toasted, chopped
• 100g fetta, crumbled

Pomegranate Molasses Dressing

• 1 tablespoon pomegranate molasses
• 1 tablespoon lemon juice
• 2 tablespoons extra virgin olive oil

Method

• Step 1 Heat a chargrill pan over medium-high heat. Cut watermelon in half lengthways to form 2 wedges. Cut into 1cm-thick slices. Cook watermelon, in 3 batches, for 1 to 2 minutes each side or until just beginning to char. Transfer to a large plate. Add lemon to pan. Cook for 2 to 3 minutes or until charred. Stand watermelon and lemon for 10 minutes to cool.
• Step 2 Meanwhile, make Pomegranate Molasses Dressing: Place molasses, lemon juice and oil in a small jug. Season with salt and pepper. Whisk with a fork to combine.
• Step 3 Toss cucumber, radish, onion, parsley, mint and crackers together in a bowl. Arrange 1/2 the watermelon on a serving plate. Spoon over 3/4 of the cucumber mixture. Arrange remaining watermelon on top. Top with remaining cucumber mixture. Sprinkle with pistachios and fetta. Drizzle with dressing. Serve with charred lemon (see note).